Salsa Cruda

By David Tanis

Published July 26, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(125)
Comments
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Ingredients

Yield:2 cups

  • 1 cup finely diced sweet white onion

  • 1 cup finely diced firm tomatoes, drained

  • 1 serrano chile, minced to lessen heat, remove the seeds first

  • 1 tablespoon roughly chopped parsley

  • 1 tablespoon roughly chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 24 calories; 1 gram fiber; 4 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)

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Ratings

4 out of 5
125 user ratings
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Comments

Frances

A squeeze or two of fresh lime juice improves salsa considerably.

Lynley Jones

You need to add salt and lime juice to bring the flavors together!

BrdX

Great recipe. Didn’t add lime juice but you could tell it would have benefitted from just a squeeze of it.

Patricia

Parsley doesn't belong in a Mexican salsa cruda. Up the cilantro. It's also common to add a little lime juice or white vinegar and salt; it adds zip.

Emma

Needs lime and salt! But delicious and easy.

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